cooking in progress

In a lecture given by El Bulli’s Ferran Adrià to his new crop of fledgling cooks, he tells them at the food at El Bulli is less about taste and more about concept. When it comes to avant garde cooking, Adrià is the leader of the pack. Until he shut down his restaurant this July, he would regularly close it for half the year to conduct experiments with his core team in Barcelona, and the reopen six months later it to diners who gladly shelled out $500 for one of Adrià’s epic 35-course meals.